Fegato alla Veneziana (Venetian Liver and Onions)

Fegato alla Venziana, finely sliced liver with gently stewed onions, is one of the most classic Venetian dishes, and even those who do not usually like liver enjoy it. The recipe will serve 2 Ingredients

  • 4 tablespoons olive oil
  • 1 1/2 white onions, sliced
  • 1 teaspoon dried thyme, crumbled
  • 1 teaspoon rubbed or ground dried sage
  • 1 garlic clove, flattened
  • 2 tablespoons all purpose flour
  • Salt and pepper
  • 1 12-ounce, 1/4- 1/2-inch-thick calf's liver, cut into strips
  • 1 tablespoon butter
  • 1 1/2 tablespoons minced fresh Italian parsley

Preparation

Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onions, 1/2 teaspoon thyme and 1/2 teaspoon sage and sauté until onion is tender and brown, about 20 minutes. Transfer to bowl. Add remaining 1 tablespoon oil to skillet. Add garlic and cook until golden brown, about 2 minutes. Discard garlic.

Combine flour, remaining 1/2 teaspoon thyme and remaining 1/2 teaspoon sage in bowl. Season with salt and pepper. Pat liver dry. Add liver to flour mixture and toss to coat. Add butter to garlic oil and melt over medium-high heat. Add liver and stir until beginning to brown on outside but still pink inside, about 3 minutes. Add onions and sauté until liver is just cooked through, about 5 minutes. Stir in parsley

 

Venice Frittelle (Frittole)

frittele of St Giuseppe, pastry typical of mar... Ok Ok I know Christmas and New Year are still here, but we have to think ahead and ahead in sweets terms means: Frittelle…Frittole..Fritoe, or fritters, are the most famous dolci or sweets of  Venice during the Carnival Season.

Frittelle begin showing up in pastry shops, Cafes and  bakeries, mid January and  during the weeks leading up to il Carnevale di Venezia. When Carnival is over, frittelle disappear from the store windows almost as quickly as tourists in masks.

Frittelle come in a variety of styles, both filled and unfilled, the available choices usually include:

Frittelle veneziane. No filling, but with raisins and pine nuts mixed into the fairly heavy dough. After frying, the frittelle are rolled in granulated sugar.

Frittelle con crema chantilly. Filled with a light vanilla-flavored pastry cream and rolled in granulated sugar.

Frittelle con cioccolata. Filled with a mild chocolate-flavoured pastry cream and rolled in granulated sugar.

Frittelle con zabaione. Filled with a Marsala-flavored pastry cream and rolled in granulated sugar.

The most famous and renowned places where to get the Frittelle (and my votes) are:

  • Pasticceria Tonolo: Contrada San pantalon in Dorsoduro 10/10
  • Pasticceria Didovitch: Campo Santa Marina     9/10
  • Pasticceria Bonifacio Calle degli Albanesi San Marco 4/10 (uncooked)
  • Panifico Fornareto Calle del Forner Cannaregio  8/10
  • Coffe Pasticceria Pitteri Strada Nuova Cannaregio  9/10 but poor Cappuccino!
  • Dal Mas  Cannaregio Rio Terà Lista de Spagna, 150  8/10
  • Rosa Salva  (5/10)

The worst Frittelle (IMHO)

  • Majer (San Giacomo dell’Orio) : just one word Terrible!!!

Last year prices were around 1.00 and 1.30 Euro each  but I have seen also a few outrageous 1.50